Pages

Donate Now!

Wednesday, July 17, 2013

Canning green beans, hot water bath

I get a lot of queries, daily, about this subject. I posted once about it in the way back day. But as I say, if one is interested, others are as well.

First, the disclaimer.

Pressure canning is the only safe way to can your meats, and vegetables. Using Boiling Water Canners for these foods puts you at risk for botulism and poisoning. Fruits are fine in the hot water bath.

How to water bath.

Hard boil your hot packed jars for at least 90 minutes.

Even with this amount of time,Clostridium Botulinum bacteria can survive and grow in the sealed jars. If your jars are sealed properly, don't taste them before cooking its contents. Boil your food for 10 minutes, uncovered {do this even if there is no signs of spoilage}How to freeze green beans.

Blanch green beans in boiling water for five minutes, drain and pat dry. Lay them out in a single layer in your freezer, leave for at least an hour before placing them into a container.

The open Kettle method.

Pouring your hot foods into a jar, putting on a lid and not proccessing any further is called the Open Kettle method. Low acid foods canned in this manner have the same chances of growing Clostridium Botulinum as the hot water bath ones. Even your high acid foods might spoil because of poor vacuum sealing. Even when you have sterilized everything, there is still the chance of re-contamination.

3 comments:

won't be long before hubs and jennifer will be getting their dose! doubt both hands will be healed before the time comes. this could turn out to be a really different approach to my family getting to learn they haven't known me as well as they thought. lol

My grandmother canned all her veggies with a hot water bath and we didn't get sick eating it though I do pressure can mine just to be safe. The Amish where we live don't use pressure canners only steam and/or water canners and you know they can all their food this way. Could it be we don't have the bacteria to keep ourselves safe in our stomachs because of all the processed foods and toxic things in the environment? Why are we so afraid of EVERYTHING lately? Can't step out the door or turn on the TV without hearing about something that's going to kill or harm you.

guests

Search This Blog

About Me

I am a death metal homesteader. Or so I jokingly refer to myself.
I have been cooking since I could reach the stove, homesteading on 5 acres in Kansas for 11 years and on the back of a bike for the last 15 years.
Recently we left the Great Plains to start a new life in the Appalachian foothills. Living completely off grid.
I freelance write for a variety of ezines and paper rags. The topics I like to cover are rather eclectic, as is my life.